KetoDiet Blog

Step 1

Season the chicken on both sides with salt and pepper. You can either use 4 skin-on, bone-in chicken thighs (about 450 g/ 1 lb) or 4 boneless chicken thighs (about 300 g/ 10.6 oz).

Step 2

Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Heat a skillet greased with half of the avocado oil (or ghee) over medium-high heat.

Step 3

Add the chicken thighs, skin side down, and cook for about 5 minutes, until the skin is lightly browned and crisped up. Flip the chicken on the other side and cook for another minute. Remove the chicken from the skillet and set aside.

Step 4

Add 2 tablespoons of lemon juice to the hot pan to deglaze it. Add the asparagus spears and toss to combine. Top with the crisped up chicken thighs, skin side up, and drizzle with the remaining lemon juice, avocado oil (or ghee) and balsamic vinegar.

Step 5

Transfer into the oven and bake for about 10 minutes (for boneless chicken thighs) or up to about 15 minutes (for bone-in chicken thighs).

Step 6

Serve while still warm. This meal is best eaten fresh but can be stored in the fridge for up to 3 days.